Villa Edvige Garagnani, Via Masini 11 a Zola Predosa

Tel. + 39 366 8982707 -

Lunedì-Mercoledì-Giovedì e Venerdì 9.00-13.00 e 14.00-18.00 / Sabato 9.00-13



Bandiera d'Italia

On the border of the territory of "Colli Bolognesi" with the Modena provinces, you can taste other typical products not to be missed: from the famous Modena vinegar to the semi-unknown Vignola's cake




Vignola cherry is a product with a protected geographical indication (PGI).

This denomination includes various cherries varieties such as, for example, the "Mora of Vignola" (also called Moretta) and the black "Durone of Vignola".

The Vignola cherry is grown in the foothill municipalities (from 30 to 950 meters above sea level) in the Panaro river basin, between the provinces of Modena and Bologna.

In Vignola the moment of flowering of cherry treeis experienced as an important anniversary and as such it is celebrated, also with allegorical floats, folkloristic and cultural events.




Barozzi cake is a historical dessert from Vignola.

It was created, with the name of "black cake", at the end of the 19th century by Eugenio Gollini, who in 1887 had opened a pastry shop in the heart of the town (still present).

In 1907, during the 4th centenary of the birth of Jacopo Barozzi, called "il Vignola", it was renamed "Pasta Barozzi" and later "Torta Barozzi".

In 1948 the name of "Torta Barozzi" was registered as a brand by the nephew of the inventor.

The original recipe of this historical dessert (which consists of a skilful proportion of peanuts, almonds, cocoa and coffee) remains as secret as its method of preparation, although there are many imitations in the Vignola area and beyond.




Traditional Balsamic Vinegar of Modena (ABTM) is a traditional seasoning of Emilian cuisine produced with cooked fermented must, exclusively from Modena provinces, aged for at least twelve years. One of the most appreciated Italian product!

Since 2000 it has appointed by the protected designation of origin (DOP) mark, together with traditional Balsamic Vinegar of Reggio Emilia. The process of transformation of the must can only take place in the particular environmental and climatic conditions and only in the territory of the two Emilian provinces. For these reasons it cannot be obtained with industrial or large-scale processing, so its production is very limited and the price rather high.

Although rooted, probably already in Roman times, its production is documented starting from 1046. It was very appreciated in the Renaissance by the Este family, who introduced it to the high aristocracy and to numerous rulers.

It is not to be confused with the Balsamic Vinegar of Modena which is instead a product with a Protected Geographical Indication (PGI) since 2009. Composed with different proportions of ingredients and according to different methods, less rigid and more suitable for production even on an industrial scale.